Cinnamon Streusel Coffeecake

Today’s bonus recipe is brought to you by Trapolin who wanted me to put this picture he took on my blog.

When I am baking  the flour blend, I use  is a mixture of white hard wheat,  oat flour and unbleached organic flour.   I make the oat flour by grinding organic old-fashioned rolled oats which we buy in bulk. This is a good recipe to make when the milk has gotten just a little old.

3/4 cup butter ( you can cut substitute applesauce for up to half of the butter)
1 tsp salt
1 1/2 cup granulated sugar, evaporated cane juice
1/3 cup brown sugar
2 tsp baking powder
2 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
3 large eggs
3/4 cup plain yogurt
1 1/4 cup sour milk or buttermilk
3 3/4 cup flour

1 1/2 cup flour
1 cup brown sugar
1 1/4 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 cup chopped or ground almonds, pecans or walnuts
3/4 cup butter

First preheat the oven to 350 degrees.

Then make the streusel by cutting the butter into the dry ingredients and set aside

Make the cake by creaming the butter and sugar first then beating in the eggs one at a time. Add the vanilla and the salt and spices to this mixture.
Mix the yogurt and the sour milk together in a bowl. Stir this mixture into the butter mixture alternately with the flour.

Pour the batter into a 9 x 13 cake pan and pat the streusel topping onto the top of the batter. Bake 45-50 minutes or until a cake tester stuck in the center come out clean.

Published by Stephany Riley Hoffelt

If you want to read more about me, it's on the website

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